| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 220°C, gas mark 8.
2
Cut the cauliflower into florets. Chop the dried apricots.
3
Combine the biryani spice mix and olive oil to form a paste. Place the lamb on a roasting dish along with the cauliflower florets and drizzle over the biryani paste. Toss to coat then place in the oven to roast for approx. 20-25 minutes, or until the lamb is cooked to your liking. Transfer the lamb to a plate.
4
Spoon the cooked rice and chopped dried apricots over the cauliflower on the tray and toss to combine.
5
Return the lamb to the tray. Sprinkle over the flaked almonds. Bake for an additional 10 minutes or until the almonds are toasted.
6
Dollop yoghurt over the tray bake and top with fresh coriander.
7
Serve with lemon wedges on the side.
